INFLUENCE OF MICROWAVE TREATMENT ON QUALITY PARAMETERS OF SNACKS FOOD. IMPACT ISSUEES
INFLUENCE OF MICROWAVE TREATMENT ON QUALITY PARAMETERS OF SNACKS FOOD. IMPACT ISSUEES
Author(s): Anna Goszkiewicz, Ewa Kochańska, Katarzyna Korczak, Volodymyr О. Potapov, Svitlana PrasolSubject(s): Economy, Energy and Environmental Studies, Health and medicine and law, Marketing / Advertising
Published by: Centrum Badań i Innowacji Pro-Akademia
Keywords: roasting; microwave; convection; nuts; sensory quality; LCA; economy;
Summary/Abstract: The following publication presents results of the research on a new, innovative, mild technology of food processing with microwaves technology in order to develop novel food in the form of “on the go” healthy snacks. Different aspects of microwave treatment technologies within the context of physical model of electromagnetic field interaction with a food product, marketing and energy aspects were considered. Furthermore, comparison of sensory quality of conventionally and microwave treated nuts was shown, which is a key feature of nuts, seeds and dried fruits for most consumers. A comparative LCA analysis of convectional and microwave roasting was performed as well.
Journal: Acta Innovations
- Issue Year: 2020
- Issue No: 36
- Page Range: 64-80
- Page Count: 17
- Language: English
